Summary

Ingredients

• 400 g tortellini, prepackaed
• 200 g shrimp (s), fresh or frozen
• 1 handful cocktail tomatoes
• 150 g butter
• 1 large clove garlic
• chives, fresh
• 1 hot pepper, hot, red or 2 - 3 knife points a habanero
• Pinch herbal salt
• Pinch (s) pepper, ground
• Parmesan, fresh
• Basil leaves, fresh

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Instructions

1. If you have decided on frozen prawns, you should let them thaw overnight or a few hours in advance.
2. Put the butter in a small bowl. It doesn`t have to be soft for that. Then press the clove of garlic and finely chop the chilli. If you don`t have a garlic press, you can finely chop the chilli and garlic together in a blender. Finely chop the chives as well. Add everything together to the butter and season with herb salt and freshly ground pepper.
3. Melt the butter in the microwave very slowly and at a low temperature. Stir in between. Under no circumstances should it blister or turn brown at the edge. Then the microwave is too hot. Let it become liquid very gently at a low temperature and always keep an eye on it. It doesn`t have to be completely fluid. If there are a few more chunks left, it doesn`t matter.
4. Put the tortellini flat in a large, non-stick pan and heat it without oil. When the pan is hot, pour the garlic butter evenly over the tortellini, stir well and fry them on both sides until crispy. Do not fry at too high a temperature, otherwise the butter will burn.
5. Quarter the cherry tomatoes. When the tortellini are a nice color, add the prawns and cocktail tomatoes to the pan and toss them briefly until the prawns are pink and cooked through. It happens very quickly.
6. Place on a plate and serve with freshly grated Parmesan and a few basil leaves.
7. Tip: The recipe can also be varied very well with fresh rocket or vegetables such as zucchini, artichokes or aubergines. Perfectly suited for recycling leftovers.